The restaurant is a relative newcomer to the Kansas City barbecue scene, opening its first of three Kansas City-area stores inside a gas station on 47th Avenue in Kansas City, Kansas, in 1996.

Part of the Oklahoma Joe's secret, the restaurant shared, is stripping the meat's thin membrane so that it's more tender and flavor sinks in. They also cook it low and slow, keeping the meat on low heat for between three and five hours.

"We care a lot about consistency. We care a lot about quality and a great rub recipe," said Doug Worgul of Oklahoma Joe's. "Vendors and great folks in our smokehouse, we try hard every day."

They said having good food every time is part of the reason the restaurant finished atop of the Daily Meal survey and draws diners from all over the country.

"They're so tender and smoky, you don't even need sauce, even though it's good with sauce," said Make Puglisi, a Floridian who was eating at Oklahoma Joe's on Tuesday. "It just tastes like juicy pig."

"It's probably the best barbecue I've ever had," said Floridian John Hamm. "We have Four Rivers in Jacksonville and it doesn't come close to this, so I'm impressed."